Make It

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Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.

Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.

Special Extra

Serving Suggestion

Substitute

Prepare using bone-in chicken breasts and increasing the final cooking time to 20 to 25 min. or until chicken is done.

Servings

4 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 4 servings

AMOUNT PER SERVING

Calories

270

Total fat

11g

Saturated fat

2g

Cholesterol

65mg

Sodium

330mg

Carbohydrate

10g

Dietary fiber

1g

Sugars

2g

Protein

28g

% Daily Value

Vitamin A

4 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
Bicicletta from
Very easy and twice as good.Very easy and twice as good. It was one of those situations where you use what you have on hand. In our case, last night it was pork chops. This turned out to be an excellent substitution for the chicken. I may add a little white and black pepper to the flour next time, but it isn't necessary. The flavors of the chops, mushrooms (I used Baby Bellas) and wine worked well together. Served with mashed potatoes, steamed asparagus and Cranberry-Orange Dream (Also on Kraft's site) for dessert.

Date published: 2008-12-11

Rated 2 out of
5 by
lisa0416 from
it was good...not great.it was good...not great. i left out the mushrooms beacuse my husband is allergic. I added sour cream to the mustard as did other people and got a creamier less mustardy taste ( which was good). It took a little longer then i would havr thought, almost an hour from start to finish. I made white rice on the side and green beans. i probably won't make it again, but it was a nice change and i had all the ingredienmts on hand ......but only 3 stars , not 5, sorry

Date published: 2004-07-21

Rated 4 out of
5 by
kutin from
I tried this recipe tonite with my husband and he loved it , but i did enhance another step to the...I tried this recipe tonite with my husband and he loved it , but i did enhance another step to the recipe cuz the recipe didn't call for marination of the chicken, it definitely tasted much better if you first marinted the chicken with a lil bit of salt, pepper and garlic powder for 30mins before you do all the steps of cooking of this recipe. try it is definitly something stay in our family recipe box. :)

Date published: 2006-09-20

Rated 5 out of
5 by
spring525 from
This recipe was great.This recipe was great. I took a lot of the comments used before and added some of my own ingredients. Definitely use honey dijon mustard, some lemon juice, some chopped garlic, and a chopped leek. I also seasoned the flour with garlic powder, onion powder, and season salt. I made it for my family and they LOVED it!! You can also subsitute chicken broth for the wine. It tastes so good!

Date published: 2005-11-22

Rated 5 out of
5 by
bcyclone from
This recipe sounded a bit exotic for my meat-and-potatoes husband so I made a half batch.This recipe sounded a bit exotic for my meat-and-potatoes husband so I made a half batch. He loved it and I made a double batch the next day. The sauce was great over a baked potatoe and rice. He said it tastes very medieval ( and it did have all the right ingredients for a medieval dish). It is so easy that it will be put with the make-often recipes.

Date published: 2003-10-10

Rated 4 out of
5 by
cmpasser37 from
The first time I made this recipe there wasn't enough sauce so I double the wine and mustard and cut...The first time I made this recipe there wasn't enough sauce so I double the wine and mustard and cut about a cup of mushrroms out I also thickened the sauce with cornstartch. I also skipped the parsley for dinner with the family but makes it very elegant looking for comapny. Got great reviews from this house.

Date published: 2003-09-25

Rated 4 out of
5 by
delancey70 from
Very good - we served with rice that had a garlic pesto mixed in and veggies.Very good - we served with rice that had a garlic pesto mixed in and veggies. I would probably cut back a bit on the mushrooms. I also added black pepper, salt, onion powder and garlic powder to the flour. Very good and everyone enjoyed it.

Date published: 2009-04-01

Rated 5 out of
5 by
MelissaWaldrup from
I also brushed some Grey Poupon and sprinkled rosemary on the chicken before cooking.I also brushed some Grey Poupon and sprinkled rosemary on the chicken before cooking. I used olive oil instead of vegetable oil and used Turning Leaf Pinot Grigio for the wine. I would be proud to serve this dish to anyone. It was devine!